Why it works: Cinnamon and nutmeg match in chemistry and in kitchens. They rank in the top 1% of all ingredient pairs, and cooks put them together in 11,917 recipes. Both carry estragole, which smells anise, licorice. The science ↓
Apple Pie
Ingredients
Directions
Prepare the apples
Wipe, quarter, core, peel, and slice the tart apples.
Place the apples in a buttered baking dish or deep pie plate, filling it generously.
Sprinkle sugar over the apples, using 1 to 1½ tablespoons per apple.
Add flavoring such as cinnamon, nutmeg, or lemon juice.
Dot the apples with small pieces of butter; if the apples are not juicy, add ½ tablespoon of water per apple.
Cover and bake
Moisten the edge of the dish and place a narrow strip of pastry around it; cover with a sheet of pastry and press the edges down.
Score the center of the pastry to allow steam to escape.
Bake in a hot oven at 425°F (220°C) until the apples are cooked and the pastry is browned, about 30 minutes.
Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures.
Explore the science
The flavor team
The pairs that carry this dish. Each one is judged two ways: how much their aromas overlap, and how often cooks already put them together.
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Cinnamon + nutmegtop 1% of all pairsSmell alikestrongCooked together11,917 recipes
Shared aroma: estragole (anise, licorice).
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Apple + cinnamontop 4% of all pairsSmell alikemoderateCooked together5,598 recipes
Shared aroma: methyl cinnamate (strawberry).
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Nutmeg + lemontop 5% of all pairsSmell alikestrongCooked together11,318 recipes
Shared aroma: beta-phellandrene (minty, terpene).
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Cinnamon + lemontop 7% of all pairsSmell alikestrongCooked together7,950 recipes
Shared aroma: beta-phellandrene (minty, terpene).
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Sugar + cinnamontop 10% of all pairsSmell alikelowCooked together30,779 recipes
Shared aroma: guaiacol (smoky, sweet).
Sugar and cinnamon barely smell alike, yet cooks put them together in 30,779 recipes: they work on texture and structure more than aroma.
Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs
What each ingredient does
- Tart apples
- Provide the main body and tart flavor that the filling is built around.
- Sugar
- Sweetens the apples and draws out juices that form the filling's syrup.
- Butter
- Adds richness and fat that carries flavor and helps the pastry brown.
- Pastry for top and bottom
- Encloses the filling, holding in juices while the crust bakes and browns.
The step that matters
Scoring the top crust. Cuts in the top pastry let steam escape, so the filling does not build pressure and make the crust soggy or push it apart while baking.
“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.
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